This mild Verdolaga (purslane) soup is wonderful way to enjoy this versatile green, which is great source of Omega Oil, Vit A and Folate.
Ingredients: (serves 4)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped scallions
1 clove garlic, minced
1 Jalapeno, seeded and minced (optional)
1 pound Verdolaga, larger stems removed
4 cups stock (vegetable or chicken)
1/2 cup cream (or half and half, or milk)
Salt and pepper, to taste
1 cup grated cheese (jack, mozzarella, or any mild melting cheese)
1. In a medium-size saucepan, heat the butter and olive oil. Add the scallions, garlic and jalapeno. Cook for 3 minutes.
2. Add the Verdolaga and the stock, cooking until tender
3. Remove from the heat, cool a bit and then blend in your food processor or blender until smooth.
4. Return to the stove over a low heat and whisk in the cream. Heat thoroughly. Divide the soup among four warmed bowls and sprinkle with the cheese. Garnish with any fresh herb you have on hand (parsley or cilantro suggested)
Don’t miss the Verdolaga Pasta Salad recipe!